Chakka adai

Growing up, the meals we had during summer always revolved around chakka (jackfruit), muringakka (drumstick) and mangoes. If there was muringakka sambar one day, the next day it was muringakka molagoottal, then chakkakkuru (jackfruit seed) thoran, chakka molagushyam, chakka this, muringakka that....so much so that my brother and I used to silently wish that those trees would somehow miraculously stop bearing any more fruit.
It's true that you don't realise the value of something when you have it in abundance. Now whenever I visit my parents I come back laden with the very same things that I once said I couldn't take any more of.......
Chakka adai is something I didn't dislike as a child, but neither was I overly enamoured by it. A recent visit to my parents' made me rediscover this dish and yeah, I did bring back some ripe jackfruit so that I could make this at home.

What you need:
Raw rice - 1 cup
Jackfruit - 6 slices (is that what it is called??? or is it just pieces???)
Salt - a pinch
Jaggery - a small piece (optional)

Wash and soak rice in plenty of water for 2 hours.
Drain and then grind along with all the other ingredients to a smooth batter of pourable consistency.
Heat a dosa pan. Pour a ladle of batter...spread it into a circle....pour a few drops of oil/ghee on it and cook for a minute/until the bottom turns golden brown. Flip over and cook for a minute.

Serve hot.
This dosa does not need any accompaniment...tastes great hot off the stove.

Note:

• The jackfruit should be really, really ripe.
• Increase, decrease or totally do away with the jaggery depending on the sweetness of the jackfruit.